Crock Pot Apricot Lamb
Savor the rich, aromatic flavors of Crock Pot Apricot Lamb, a melt-in-your-mouth slow-cooked dish infused with warm spices and bursts of sweetness from dried apricots. This recipe combines tender lamb shoulder with a medley of cumin, cinnamon, coriander, and paprika for a Middle Eastern-inspired feast that's as comforting as it is elegant. A touch of honey enhances the natural sweetness, while a simple broth and optional cornstarch slurry ensure a perfectly balanced, silky sauce. Ideal for busy days, this slow cooker recipe takes only 20 minutes of prep and transforms simple ingredients into a show-stopping meal. Serve with fluffy rice, couscous, or crusty bread, and garnish with fresh parsley for a vibrant, fragrant finish. Perfect for family dinners or special occasions, this apricot lamb recipe will have your kitchen smelling heavenly!
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Recipe Information
Ingredients
- 2 lbs lamb shoulder, cut into 2-inch cubes
- 1 cup dried apricots, roughly chopped
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp paprika
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1.5 cups beef or chicken broth
- 2 tbsp honey
- 2 tbsp olive oil
- 0.25 cup fresh parsley, chopped (for garnish)
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for thickening)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the lamb cubes in batches until browned on all sides, about 2-3 minutes per side. Transfer the browned lamb to the crock pot.
Add the remaining 1 tablespoon of olive oil to the skillet and sauté the chopped onion for 3 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the ground cumin, cinnamon, coriander, paprika, salt, and pepper, and cook for 1 minute to release the spices' aroma.
Pour the broth into the skillet to deglaze, scraping up any browned bits with a wooden spoon. Stir in the honey until combined.
Transfer the skillet mixture to the crock pot, covering the lamb. Add the chopped dried apricots and stir gently to distribute.
Cover the crock pot with the lid and cook on LOW for 6 hours, or until the lamb is tender and the flavors are well developed.
If you prefer a thicker sauce, combine the cornstarch and water in a small bowl to make a slurry. Add it to the crock pot during the last 15 minutes of cooking and stir gently.
Taste and adjust seasoning if necessary before serving.
Serve the apricot lamb garnished with freshly chopped parsley. Pair with rice, couscous, or crusty bread for a complete meal.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5542 mg | 241% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 147.2 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 5055 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
